Barbecue pork rib

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     Barbecue pork ribs in famous restaurants. Even delicious but secretly expensive. Go buy ingredients to make your own. Grilled pork ribs with homemade BBQ sauce. Served with potato sticks, fried with vegetables, salad

Barbecue pork ribs

Ingredients BBQ

     Pork Ribs
Pork Spareribs
    1 small jar of ketchup (about 3 cups)
     2 cups chili sauce
     1/3 cup minced ginger ( Use old ginger as much as you like)
     1/3 cup minced garlic
     2 tablespoons oregano
     1 tablespoon rosemary
     2 tablespoons ground cinnamon (some recipes use Allspice but just the right amount, so just use cinnamon) )
     1/2 teaspoon salt
     1 tablespoon white pepper, cayenne around.
     1/4 cup honey (if not available, use granulated sugar)
     4 cups water

   Note: Ginger and Garlic, if you don’t like chunks, blender until fine before making the sauce.

How to Cook BBQ Pork Ribs

     1. Make barbecue sauce. By mixing tomato sauce and chili sauce together. Followed with chopped baby ginger, chopped garlic, oregano, rosemary, cinnamon, salt, ground white pepper, and honey. Stir to combine to form barbecue sauce. Set aside.
     2. Cut the ribs into desired pieces. (To make it easy to put in pots or pans Anyone who has a big pot, can put the whole plate as convenient as possible)
     3. Put the sauce in the pan. (Or a pot as convenient as you want) Add water, stir and mix until the sauce dissolves together. Then put the ribs into the pot. Boil and simmer over low heat for 1.30-2 hours (for consistency and tenderness).

     4. Bring the ribs that we simmer until the meat is tender and the sauce is absorbed into the meat and then dip the BBQ to soak. Then take it to bake. (Or grill as you wish) at a temperature of 180 degrees Celsius for about 10-13 minutes, the rest of the sauce is kept. Topped again when serving. There are 2 types of serving time: upside down and upside down. Soak the

  pork ribs before serving. Note: The easy way to eat is to turn the pork rib slice upwards and use a knife to slit the thin tendon in the middle of each ribcage. Then shovel the bones off, leaving only the meat.